Mushroom Stroganoff

• Suitable for vegans and vegetarians. 
• Serves 2. 
• Prep time: 10 mins. 
• Cooking time: 30-40 mins.

Ingredients:

• 400g mixed mushrooms (I used a combination of chestnut, shiitake, enoki, and king oyster mushrooms), roughly chopped. Optionally, reserve half a king oyster mushroom per portion for garnish, cut in half lengthways and scored in a crosshatch pattern, 
• 1 brown onion, roughly diced, 
• 4 cloves of garlic, minced, 
• 75g pickled gherkins, finely diced, 
• 1.5 tsp dijon mustard, 
• 1.5 tbsp soy sauce, 
• 1 tsp smoked paprika, 
• 1 tbsp fresh thyme leaves (or 1.5 tsp dried), 
• 120ml white wine, 
• 1 can coconut milk (400ml), 
• 200ml vegetable stock, 
• Finely chopped chives and roughly torn dill to garnish.

Method:

• Place a large pot over medium high heat with 2 tbsp of oil. Add enough of the mushrooms so that they just cover the bottom of the pot. Sear for 4-5 minutes or until golden brown and cooked through. Remove from the pot and add more mushrooms, repeating until they are all seared. Cooking the mushrooms in batches like this prevents overcrowding, which will turn mushrooms soggy and limp.
• Add a little more oil if needed and add the onion. Cook for 2-3 minutes or until soft and slightly golden. Add the garlic and pickles and cook for another 2-3 minutes or until fragrant.
• Add the dijon, soy sauce, paprika, and thyme and mix to coat. Add the white wine and scrape the bottom of the pot to deglaze. Add the coconut milk and stock and mix well.
• Add the mushrooms back in and bring to a simmer. Reduce heat to medium low and let simmer uncovered for 20-25 minutes or until it has reduced and thickened to a creamy consistency.
• If you are using king oyster mushrooms, prepare the half mushroom garnish. Place a skillet over high heat with 2 tbsp oil. Once it is very hot, place the mushrooms cut side down on the heat. Press them onto the pan with the back of a spatula to make sure they cook evenly (the corners will want to curl up slightly). Sear of 4-5 minutes or until they develop a deep golden crust. Flip them over and cook for another 2-3 minutes, using a spoon to baste them with the juices that have started to accumulate in the pan. Once seared well and cooked through, remove from the heat and sprinkle with salt and pepper.
• Once the stroganoff has reduced, season well with salt and pepper. Serve while hot over rice, pasta, or polenta. Place the seared king oyster mushroom over top and garnish with chives and dill.